Be still my heart and cut me the largest slice of this giant chocolate chip Cookie Cake!
Topped with homemade fudge frosting, it’s an iconic dessert that has held a dear place in my heart since I would beg my mom to let us stop at the Great American Cookie Company every time we went to the mall.
I originally created this recipe as a birthday cookie cake for myself (because yes, I do in fact bake my own birthday dessert).
It was the perfect combination of nostalgic comfort and chocolate chip cookie bliss.
Now I’ve taken to making it for friends and family. It never fails to wow the crowd and leaves everyone with a smile.
5 Star Review
“Made this cake for a friend and she loved it! There was just enough chocolate frosting and all of the flavors came together nicely.”— Ana —
About this Giant Birthday Cookie Recipe
My inspiration is the original Great American Cookie Company recipe. In elementary school, I’d plead with my mom to let me bring one of their giant, double-frosted cookie cakes to school as my birthday treat.
The kids who brought the Great American chocolate chip cookie cakes were the coolest.
I still adore cookie cake as much as ever, but now I prefer to make it myself for a few reasons:
- This is a recipe for real, homemade chocolate chip cookie cake from scratch, no cake mix or canned frosting to be found.
- A giant chocolate chip cookie isn’t only bigger, it’s also EASIER to bake, because you don’t have to individually shape each cookie.
- Make it your own. Why be limited to what Mrs. Fields or Great American Cookies offers? With this homemade giant cookie I get to decorate it as I please without limitations.
Today’s recipe is the winner of winners. Get ready to bake the BEST cookie cake recipe of all time!
How To Make Giant Cookie Cake from Scratch
This cookie is melt-in-your-mouth soft at the center, lightly crispy at the edges, and beautifully buttery throughout.
Making this giant cookie cake recipe will feel similar to making regular cookie dough, but you bake it in a single pan instead (a normal 9-or 10-inch springform pan makes a perfect cookie cake pan).
- Flour. I used part all-purpose flour and part white whole wheat flour in this recipe. The whole wheat flour adds a touch of extra nutrition and you can’t taste it.
- Nutmeg. A pinch of nutmeg is my secret ingredient to this cake’s special, extra-addictive flavor.
- Egg + Egg Yolk. The binding agent that holds our giant cookie together. I added one extra yolk to give the cookie just the right amount of richness.
- Milk. You can use any milk you have on hand, but the higher the fat content, the creamier the results. I used whole milk, and it was perfect.
- Pure Vanilla Extract. A MUST in any chocolate chip cookie recipe.
- Chocolate Chips. If you’re a fan of chocolate, this chocolate chip cookie cake recipe is perfect for you. This cake has more chips than you’d dare call appropriate, and you’ll love every single bite.
- Frosting. While it’s optional, I guarantee that you won’t be disappointed.
- Whisk together the dry ingredients. Easy-peasy.
- Beat together the butter and sugar. Be sure your butter is room temperature but not overly, puddly soft to give your cookie the best consistency.
- Next, beat in the egg and egg YOLK. Be sure you beat the egg and egg yolk in one at a time as directed. Your patience will be rewarded.
- Now, add the chocolate chips.
- Once your cookie dough is ready, shape and chill it for your pan. I know it’s tempting to skip refrigeration, but it is necessary for the recipe.
- Bake for 20 to 25 minutes at 350 degrees F. Frost. ENJOY!
Make Ahead + Storage Tips
- To Make Ahead. Prepare your cookie dough ahead of time, and store it in the refrigerator for up to 3 days or freeze it for up to 3 months.
- To Store. Cover and store leftovers at room temperature for up to 3 days.
- To Freeze. Store the baked cookie (frosted or unfrosted) in the freezer for up to 2 months.
You may have some frosting leftover, which you can save for another use. Try it dipped with pretzels or spread over graham or Ritz crackers. YUM!
- Baking Spray. This is essential for a cookie cake that doesn’t stick.
- Stand Mixer. One of my most beloved and useful kitchen appliances.
Whether you’re celebrating a special occasion or are simply in the mood for a chocolate chip cookie cake (I don’t blame you), this scrumptious recipe will make any day feel a little more special.
I can tell you that I have definitely not hit the age where I’m too old to bake myself a giant chocolate chip birthday cookie cake, and I hope I never do.
For the Chocolate Chip Cookie Cake:
- 1 cup all-purpose flour
- 1 cup white whole wheat flour or whole wheat pastry flour
- 3/4 teaspoon baking soda
- 1/4 teaspoon freshly grated nutmeg optional
- 10 tablespoons unsalted butter softened to room temperature
- 2/3 cup packed light brown sugar
- 1/4 cup granulated sugar
- 1 teaspoon kosher salt
- 1 large egg plus 1 egg yolk, at room temperature
- 1 tablespoon whole milk*
- 2 teaspoons pure vanilla extract
- 1 1/4 cups semisweet chocolate chips
Chocolate Fudge Frosting (optional):
- 1 1/2 cups powdered sugar plus 2 tablespoons
- 1/4 cup unsweetened cocoa powder
- 6 tablespoons unsalted butter softened to room temperature
- 2 tablespoons whole milk*
- 1/2 teaspoon instant espresso powder optional—it will intensify the chocolate flavor without making the frosting taste like coffee
- 1 teaspoon pure vanilla extract
- Pinch kosher salt to taste
- For the Chocolate Chip Cookie Cake: In a medium mixing bowl, whisk together the all-purpose flour, whole wheat flour, baking soda, and nutmeg.
- In the bowl of a standing mixer fitted with the paddle attachment or a large mixing bowl with a hand mixer, beat together the butter, brown sugar, granulated sugar, and the salt on medium speed until smooth, about 3 minutes. Add the whole egg, beating for 1 minute and stopping to scrape down the bowl before adding the egg yolk. Beat for another minute and scrape down the bowl again. Beat in the milk and vanilla.
- Reduce the mixer speed to low, then slowly add the dry ingredients, mixing just until the dough comes together and the flour has disappeared. Add the chocolate chips on low speed, finishing with a few stirs by hand as needed. Lay two large sheets of plastic wrap down on counter so that the long sides overlap slightly and you have one large, wide sheet. Scrape the dough into the center, then spread it into a thick disk. Fold the edges of the plastic up and around the dough to wrap it completely. Refrigerate for at least 1 hour or up to 3 days.
- When ready to bake, preheat the oven to 350 degrees F (if using a clear glass dish, reduce temperature to 325 degrees F). Generously coat a 9-inch springform pan, 9-inch pie dish, or 9-inch cake pan with baking spray. Press the dough into the pan in an even layer. Bake for 20 to 25 minutes, until the top is lightly golden brown and a toothpick inserted in the center comes out clean. Check at the 15-minute mark—if the cookie cake is browning too quickly at the edges, loosely tent it with foil. Remove from the oven and place the pan on a wire rack to cool completely.
- Meanwhile, make the Chocolate Fudge Frosting (optional): Sift the powdered sugar and cocoa powder together into a bowl. In a separate bowl, beat the butter on medium speed until light, smooth, and creamy, about 2 minutes. Reduce the mixer speed to low, then add half of the powdered sugar and cocoa mixture. Add all of the milk, espresso powder, and vanilla. Beat to combine, then add the rest of the dry ingredients and beat for 2 minutes until well combined. Taste and add a pinch of salt if the frosting seems too sweet.
- Frost and serve: Once the cookie cake has cooled, run a sharp knife around the edges to loosen it, then transfer it to a serving dish (you can also serve it directly from the pan). If desired, decorate with the chocolate frosting.
- *You can use any milk for the frosting and cookie you like. I prefer something with some fat in it (such as whole milk, cream, or half and half) because it’s a small amount and results in a richer, creamier frosting.
- Store leftovers at room temperature for up to 3 days.
- Unbaked dough can be refrigerated for up to 3 days or frozen for up to 3 months.
- Baked cookie cake can be frozen frosted or unfrosted for up to 2 months.
- You may have some frosting leftover, which you can save for another use. Try it dipped with pretzels or spread over graham or Ritz crackers.
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